<h1 class="pgc-h-arrow-right" data-track="1" when frying cabbage >, master a few points, cabbage crisp and refreshing, fragrant and delicious, no black and no water</h1>
Although there are many seasonal vegetables in the season, but this time is a little tired of eating, recently go to the market to buy vegetables often can see the cabbage, look very tender, the price is also cheap, so today I bought one, only spent three dollars.
There are many ways to eat cabbage, our family chooses to eat fried, fried cabbage is delicious, the method is not difficult, but there are still many friends who are not good at doing it, for example, fried cabbage is not crisp, a lot of water, and even the color has become black, the taste is not good, and it also affects the appetite.
In fact, it is very simple to want to do a good job of stir-fried cabbage, as long as you master the correct little trick, absolutely fried very delicious, today, tell you the correct way to fry cabbage, master a few points, cabbage crisp into the taste, fragrant and delicious, not black and not out of water.
To prepare the cabbage:
1: Peel off the outer layer of prepared cabbage, then pat and wash it, put it on the board, cut into pieces, and put the cabbage leaves aside.
2: Then cut the cabbage into pieces with a slash knife, put it aside, peel the green onion and wash it and chop it, peel the ginger and wash it and cut it into fine wires, and cut the dried pepper into small pieces.
3: Heat the oil, add chopped green onion, ginger shredded, dried chili pepper and stir-fry the aroma, then pour in the cabbage to help quickly stir-fry evenly, stir-fry quickly over high heat.
4, stir-fry until the cabbage to help break the raw, and then pour in the cabbage leaves, sprinkle the right amount of salt, pour in the appropriate amount of soy sauce and vinegar, stir-fry evenly for tens of seconds, that is, the cabbage leaves are broken, you can turn off the heat and put it out to eat.
Tips:
Point 1: The cabbage gang must be separated from the cabbage leaves under the pot, because the cabbage gang is difficult to cook, the cabbage leaves are easy to fry, so it is necessary to fry separately to avoid over-frying of the cabbage leaves.
Point 2: The cabbage gang is best to cut with an oblique knife, so that the incision area of the cabbage gang is large, it is easier to taste, and it is easier to be fried.
Point 3: Whether it is cabbage gang or cabbage leaves, when frying, you must stir-fry quickly over high heat, so as to maintain a crisp and tender taste and avoid them from coming out of the water.